Easy Homemade Mini Corn Dogs

Name: Homemade Mini Corn Dogs
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 8 hot dogs (cut in half); 2 Tablespoons cornstarch; ½ cup fine yellow cornmeal; ½ cup all-purpose flour; 3 Tablespoons granulated sugar; 2 teaspoons baking powder; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon kosher salt; ½ teaspoon black pepper; ¾ cup whole milk; 2 Tablespoons unsalted butter (melted); 1 large egg (beaten); peanut oil (for frying)

ByJaclyn Shimmel On08/10/202210/08/2023 Updated10/08/2023

1 Comment

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Anybody who loves corn dogs- this post is for you! Ditch the frozen corn dogs and learn how to make your own homemade mini corn dogs with this super simple recipe!

I am a huge sucker for food truck and fair food. Fried Oreos, funnel cakes, fried pickles, corn dogs–I can’t get enough.

That is why I love this homemade corn dog recipe. The homemade cornbread batter on them is light yet crunchy with a delightful sweetness that works so well with the spices and saltiness that you get from the hot dog.

Close up image of corn dogs in basket with french fries. One corn dog has a bite taken out of it.

You too can be enjoying these delicious mini corn dogs with just a handful of ingredients in under a half hour. Whether you serve them as a fun snack or as part of a complete meal, the whole family is sure to love this fun recipe.

Mini corn dogs on wooden skewers in basket with french fries.

And if you’re all about making your own fried faves at home you gotta try these old-fashioned buttermilk doughnuts— so yummy!

Ingredients

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Hot dogs— We prefer Hebrew National or Ball Park all beef, but you can use whatever brand you prefer. To make mini corn dogs you will want to cut them in half.
Cornstarch— helps the batter stick to the hot dog
Cornmeal— fine ground yellow cornmeal is the key ingredient of the sweet cornmeal batter.
All-purpose flour and baking powder— The other main ingredients of the batter.
Granulated sugar— Brings a hint of sweetness to the small corn dogs.
Milk— Use whole milk for best results.
Butter— I used unsalted butter. You can use salted instead, I would just use a bit less salt in the batter.
Spices and seasonings— garlic powder, onion powder, kosher salt, and black pepper.
Egg— One large beaten egg will help hold the batter ingredients together.
Peanut oil— for frying. See why I prefer peanut oil below.

Supplies

Deep fryer– or dutch oven and spider strainer
Measuring cup
Measuring spoons
Gallon zip top bag
Mixing bowls
Whisk
Bamboo skewers- I used these and cut them in half
Sheet pan
Tall cup- to hold the batter to stick the hot dogs in to coat them
Paper towels
Plate

How to make mini corn dogs

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1: Heat 4 inches of oil in a deep fryer or dutch open to 350°F.

Step 2: Place the cut hot dogs and cornstarch into a gallon-sized freezer bag. Close the bag and shake to coat the hot dogs in the cornstarch.

Cornstarch-coated hot dogs in freezer baggie.

Step 3: Insert a skewer into each hot dog piece and place them on a baking sheet or sheet pan.

Halved hot dogs with wooded skewers on lined baking sheet.

Step 4: In a large bowl, whisk to combine the cornmeal, flour, sugar, baking powder, garlic powder, onion powder, salt, and pepper. Set the flour mixture aside.

Dry ingredients for cornmeal batter before and after whisking.

Step 5: In a separate bowl whisk together the milk, melted butter, and egg.

Wet ingredients in measuring cup with whisk and dry ingredients behind it in large bowl.

Step 6: Add the wet ingredients to the dry ingredients and whisk together until there are no lumps. Let the batter sit for 5 minutes. Meanwhile, set up your frying station with a paper towel-lined plate and sheet pan topped with a wire rack.

Wet ingredients being poured and mixed in to dry ingredients.

Step 7: Pour the batter into a tall glass. Grab a skewered hot dog by the stick and dip it into the batter until it is fully coated. Let any excess drip off and immediately lower it slowly into the hot oil. I recommend only work with two corn dogs at a time.

Two image collage of hot dogs being dipped into cornmeal batter.

Step 8: Fry until golden brown on all sides, and flip the corn dogs around so they are evenly browned for about 5 minutes.

Step 9: Place the corn dogs briefly on a paper-towel-lined plate to absorb any excess oil. Then immediately transfer them to a wire rack over a sheet tray to catch any drips. Repeat with the remaining hot dogs and batter.

Two image collage of deep fried corn dogs on paper towel lined plate and on wire rack.

STORAGE

Any leftover or extra corn dogs can be kept in an airtight container in the refrigerator for up to 3 days. Any longer than that and the fried portion gets too soggy.

If you want to reheat your fried corn dogs, you can pop them in the oven for a few minutes or into a preheated fryer. You can even use an Air Fryer to reheat them and bring them back to a nice crispy texture on the outside.

I do not suggest trying to warm them up in the microwave though. The dough will get too soggy and they will not be as enjoyable.

Hand holding mini corn dog with bite taken out of the top to reveal fried dough and hot dog inside.

Expert tips & tricks

Season it up. Want to try something different in the batter? Try adding different seasoning mixes to the corn dog batter. Try blackening seasoning, creole seasoning, bbq seasoning, or a mix of a few different ones together.
Add to the batter. Add some chopped-up jalapeno or corn kernels to the batter for a fun twist.
Make a double batch. You can enjoy some now and freeze some for later! It’s a great meal prep recipe.

Easy mini corn dogs: Frequently asked questions

Can you freeze corn dogs?

Absolutely! Allow your homemade corn dogs to cool to room temperature. Then, transfer the dogs to a freezer-safe container or bag and freeze for up to 3 months.

Can I make full-size corn dogs?

Yes. You can make these into full-sized fried corn dogs following the same recipe, just don’t cut the hot dogs in half.

What oil should I use for frying?

I prefer to use peanut oil for deep frying. It may be slightly more expensive than other oil options, but I feel like it is worth it as it has a cleaner taste and does not stink up the house as much as other frying oils do. That said, vegetable oil or canola oil will work as well.

What sauce goes with corn dogs?

Serve your mini corndogs with homemade cheese sauce, ketchup, honey mustard sauce or your favorite dipping sauces.

Now you can see why homemade mini corn dogs are such a popular snack on a stick! Following this recipe, you’ll be amazed at just how simple it is to make your own mini corn dogs.